Providence

Unfortunately I had to miss this meal. It was a special dinner at the Chef’s Table with a menu specially devised for the occasion by Chef Michael Cimarusti. As usual, Roving Reporter didn’t take notes so the photos will have to tell the story. All wines were BYO.

Krug

Nantucket Bay Scallops, Nasturtium, Yuzu – the scallops were wrapped in the nasturtium leaf

Kanpachi Belly Tartare, Wood Sorrel, Caviar

The Kanpachi up close

Riesling

Sunchoke Soup/Gougere

Rillettes of Wild Atlantic Salmon Belly topped with salmon eggs served on its skin – the dish as presented

The Salmon Skin as presented

The salmon dish ready to eat

Corton-Charlemagne

Serrano Ham/Uni toast

Grilled Wild Spanish Octopus, Bloomsdale Spinach, Artichoke, Tomato Confit, Basil

Cauliflower Risotto, Uni, Abalone

Maine Lobster basted in smoked butter

Chambolle-Musigny

Cheeks of Wild Virginia Striped Bass, Black Knight Carrots, Nasturtium (no photo of the plated dish)

Wild Head Shot Carolina Black Grouper, Oven Roasted Tahitian Squash, Jurancon

Wild French Turbot, Grilled Lompoc Chanterelles, Black Truffle Butter

Madeira – yes 1875

Cheese Cart

Dessert #1

Dessert #2

Roving Reporter wrote a thank you note to Donato and RR wrote the following:

Wow!! Double Wow!!   Perfect…could not have been better.

We really love that Chef’s Table and then add to it the perfect service from Matthew and Drew and the fabulous menu!!!

We look forward to seeing you often in 2012.

I can’t wait to go back to Providence and I promise full descriptions next time!

 

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1 Response to “Providence”


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